https://hdl.handle.net/10259/9974 Mon, 04 May 2026 08:03:49 GMT 2026-05-04T08:03:49Z https://hdl.handle.net/10259/11297 Biosynthetic rules for marcrolide construction Aparicio Fernández, Jesús Manuel; Mendes, Marta V.; Antón Fidalgo, Nuria; Martín Martín, Juan Francisco Macrolides constitute a large class of natural metabolites produced by giant multifunctional enzymes in a process resembling fatty acid biosynthesis. Like f atty acids, macrolides and other polyketides are assernbled by decarboxylative condensations of simple carboxylic acids. But while fatty acid intermediates are fully reduced, macrolide and other polyketide intermediates suffer the suppression of reduction or dehydration reactions at given biosynthetic steps. In the last years much progress has 'been made in our understanding of the linear and modular organisation of the gene clusters, and the enzymes encoded by them, responsiblefor... Tue, 01 Jan 2002 00:00:00 GMT https://hdl.handle.net/10259/11297 2002-01-01T00:00:00Z https://hdl.handle.net/10259/10405 Cronista de una larga y silenciosa tragedia argentina Autores/as Raúl Horacio Luce Lucero, Raúl Horacio; Fernández Zoppino, Darío; Camarasa, Juan Estanislao El presente libro transita un crudo relato acerca del cambio drástico en el modelo productivo agrícola que atravesó Argentina en los últimos treinta años, con sus consecuencias en salud y medioambiente. La problemática está analizada por dos doctores en Bioquímica y Biología Molecular de extensa trayectoria en investigación y docencia universitaria en Argentina y España, y por un experto en Agronegocios y Consultor en logística y producción agropecuaria y problemática ambiental. Sat, 01 Mar 2025 00:00:00 GMT https://hdl.handle.net/10259/10405 2025-03-01T00:00:00Z https://hdl.handle.net/10259/9975 Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments Rodríguez Lázaro, David; Yeramian Hakim, Nadine; Fongaro, Gislaine The number of bacterial gastroenteritis associated with seafood products has increased considerably during last decades. Among the bacterial pathogens that can produce gastroenteritis associated with seafood products, three can be considered a primary threat: the enteropathogenic Vibrio, Listeria monocytogenes, and Salmonella spp. Microbiological quality control programs are being increasingly applied throughout the seafood production chain in order to minimize the risk of infection for consumers. In this chapter, we will revise the most relevant aspect of the detection strategies developed for those main bacterial pathogens. Fri, 01 Mar 2024 00:00:00 GMT https://hdl.handle.net/10259/9975 2024-03-01T00:00:00Z